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Orange Chicken with Buttered Noodles

3 lbs. of boneless, skinless chicken (breasts and/or thighs)
½ cup flour
1 ½ tsp. salt, divided, plus more to taste
¼ tsp. The Spice Hunter Coarse Black Pepper or 100% Organic Coarse Black Pepper
1/3 cup cooking oil
1 (6 oz.) can frozen orange-juice concentrate, thawed
1 cup of water
¼ cup dark brown sugar firmly packed
1 tsp. The Spice Hunter Mediterranean Oregano or 100% Organic Oregano Leaves, crumbled
½ tsp. The Spice Hunter East/West Indies Ground Nutmeg or fresh ground 100% Organic Whole Nutmeg
1 medium onion, thinly sliced

Combine flour, 1 tsp. salt and pepper in plastic bag or bowl with lid. Add chicken, a few pieces at a time; shake to coat well. In a large sauté pan, heat oil over medium-high heat. Brown chicken in batches; set browned chicken aside. Combine remaining ½ tsp. salt, orange juice, water, brown sugar, oregano and nutmeg in a bowl; set aside. Once all the chicken has been browned, sauté onions in remaining oil for 1 minute. Add orange juice mixture to pan, stirring to combine, then add chicken to pan, turning to coat with sauce. Cover; reduce heat to a simmer and cook, turning pieces often, about 30 minutes or until chicken is cooked through. Salt to taste, if desired and serve over pasta or rice.